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Hot Chicken Salad Casserole

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“A favorite from "Food with a Flair" The Village Woman's Club cookbook, Bloomfield Hills, MI, 1971.”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cover bottom of ungreased casserole with 1 cup potato chips.
  2. Combine rest of ingredients (except cheese) and place in the casserole.
  3. Top with cheese and remaining chips.
  4. Bake at 375F for 20 minutes.
  5. Do not overcook.
  6. Small amounts of pimiento and green pepper add color or 1/2 cup mushrooms and 1/2 cup water chestnuts may be added.
  7. Crabmeat may be substituted for chicken.

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